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Friday, February 19, 2010

Chocolate Cake ~ I ♥ it!!

A rich dark Chocolate cake is really really hard to resist.If given a choice,I would choose a slice of decadent chocolate cake over any dessert.I have come across very few people who dislike chocolate cakes.I would be glad to be in their company coz I can have their fair share too:)

I get quite a few mails asking me for eggless cakes and muffins recipes.They also want to know what I prefer,those with eggs or eggless ones.So here,let me spill the beans-I look for Eggless Cake recipes and bake them only when I am baking for Amma or ma-in-law.Though I don’t eat eggs,I do not mind having them in my brownies/cakes.I do not like the eggy smell in my cakes and many a times,beating the eggs well and adding good quality Vanilla extract solves the problem.Chocolate cakes usually don’t smell eggy because of the amount of chocolate/cocoa powder added but Plain cakes very often have that teeny bit of eggy smell which I somehow detect.

If you have no problems consuming eggs and are looking for a good cake recipe,I suggest you go for the ones which uses eggs. For plain cakes,yes-I wouldn’t mind an eggless recipe and would like to bake one-haven’t tried one yet.

So all you Chocolate lovers out there..this one’s for you.Rich,Chocolatey,Moist and Decadent Chocolate Cake.I got the recipe from here. Chocolate CakeRecipe courtesy Cacaoweb

Ingredients

All-purpose flour – 1 ½ cup [ 170 gms]

Unsweetened cocoa powder (dutched/dark)- 3 tbsps [ I used Cadbury]

Baking powder – 2 tsp

Salt – 2 pinches

Sugar – 1 cup [ 220 gms]

Vanilla essence – 2 tsp

Milk or water – ½ cup

Vegetable oil – ½ cupEggs – 2

Method

Preheat oven to 180C.Grease/line a 9’[23cm] cake tin.Mix flour,cocoa powder,baking powder,salt,sugar and vanilla essence in a bowl.Add milk/water,vegetable oil and eggs.Mix everything together until smooth,either by hand or by using an electric mixer.Transfer to baking tin and bake for 35-45 minutes or until a skewer inserted in the center comes out clean.

For the frosting

Icing sugar – 2 cups,sifted

Cocoa powder – 2 tbsp

Butter – 90 gms,softened

Vanilla essence – 2 tsp

Mix together everything in a bowl and beat with a wooden spoon till smooth.If the mix is too thick,you could add a few tbsp milk to ‘loosen’ it,but add only if required.

Assembling the Cake

Level the top part of the cake with a serrated knife and the cut the cake into 2 horizontally.Fill and cover with the icing.

One of the easiest cake I ever baked.As the original recipe is named,truly an easy cake to put across.I loved it that the recipe requires everything to be mixed together.Perfect for that sudden craving.But despite adding 2 tsp of baking powder,the cake did not rise much.I guess its got to do with the pan,the recipe asks to bake in a 9' pan whereas I think an 8' tin would have been sufficient.Though it did not affect the taste in anyway,the height of the cake was not so much to write home about.All in all a dark,moist chocolate cake-definitely on my bake-again list.

I ♥ it too!!Ur tested bakes *must* b made by me! I take up ur suggestion of making it at the earliest..cake looks moist, u r getting oh so better at it..3 layers..wow..the icing's droolworthy n loved the way u hv spread it out, so very neat..how hv u piped those lovely flowers? any tips / insight on it pls??? The pc too is very very inviting! Keep t'em comin'!! yumm..yumm..:)

Purnima'kka..thank you so much for your lovely words of encouragement.The cake tastes great and is very moist too.My suggestions to you-add more cocoa powder and bake in an 8' tin,that will give more height to the cake and one more thing-chill the cake overnight or at least 3-4 hours so that cutting it to layers would be very easy.Hope you try it out:):)

I have an Electolux Microswave with convection/grill all features. i have tried baking cake in convection mode in borosil bake & serve glass utensil a few times but it never comes up good. It gets too crusty on the top & at bottom it remains all soggy.

i saw your blog on chef in you about how to bake in microwave convection oven . So i m requesting you to help with the instructions with the time & temperature required to bake this recipe. I can refer it further to test at my end but i surely needs a benchmark to work with. WIll appreciate youe response. As i want to bake it for my hubby bday comin on 19 August.My email : teena0712@gmail.com

Have tried your recipe today. At 30 mins I decided to check the cake as I was getting a burning smell from the oven. To my horror the top was burnt and the inside uncooked.I am quite disappointed as everyone else seems to have had luck with this recipe. I cut the top off and baked it for another 10 mins but believe it's not worth saving.

Hi anonymous this is what happens to me also...same thing...I kept for more than 40 mints ..end with top burnt cake..I invert the cake and save..the cake is not as soft as celebrating chocolate cake u dd..I dd that one it's very soft..divya help me with cake tin and baking both cakes broke from mid part and nicely baked edges...thanks dr